Stollen moments


Have you ever had stollen?

If the answer is “Yes, I’ve had that dried-out, hard stuff they sell at the supermarket, and if that’s stollen you can keep it – preferably far away” – then you haven’t had stollen at its best.

Or what I’d consider its best: fresh stollen, a loaf that’s intriguingly half cake, half biscuit in texture. A moist loaf scented with citrus and vanilla, studded with tasty dried fruit, enrobed in melted butter, and showered with confectioners’ sugar.

Now THAT’S stollen. Not traditional bakery stollen, but easy homemade stollen, much more familiar to our American palates than the austerely dry/crumbly German-style stollen sold at supermarkets during the holidays.

I didn’t used to like stollen – but that was before reader Laura Lane sent us her recipe, which she aptly named “The I Don’t Have Time to Make Stollen Stollen.”

It’s fast: fast as any quick bread, since baking powder – not yeast – is responsible for its rise. It stirs together easy as cookie dough. You end up with two nice loaves – one to keep, one to give away. And tasty?

Not only is this “The I Don’t Have Time to Make Stollen Stollen.”

It’s “The I Didn’t Think I Liked Stollen But Boy Was I Wrong Stollen.”

A.k.a. Our Easiest Stollen.


Let’s start with two of our test-kitchen favorites, flavors that’ll take your homemade stollen from average to WOW: Buttery Sweet Dough Flavor, a citrus/vanilla/butter flavor emulsion found in professional bakeries. And lemon oil, the perfect stand-in for freshly grated lemon peel. Just a touch – 1/4 teaspoon or less– yields vibrant lemon flavor. No need to buy a fresh lemon; no grating.


And here’s our favorite fruit blend, a tasty mixture of dried fruits I use year-round in cookies, muffins, and bread. Apricots, raisins, pineapple, dates, and cranberries – no peel, no citron. What’s not to like?


Preheat the oven to 325°F.

Next, whisk together the following:

2 1/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt

If you’re planning on using salted butter, reduce the salt to 1/4 teaspoon.


Add 1/2 cup (8 tablespoons) cold butter, cut in pats.


Blend the butter into the flour mixture to form uneven crumbs.


Next, mix the following in a separate bowl:

1 cup ricotta cheese, part-skim milk type preferred
1 large egg
1 teaspoon vanilla extract
1 1/2 teaspoons Buttery Sweet Dough Flavor, optional but good
1/4 teaspoon lemon oil or 1/4 teaspoon Fiori di Sicilia


Stir it all up; all it takes is a few quick strokes with a whisk or spoon. Did I mention this is EASY?


Next come 1/3 cup slivered almonds, toasted. Toasted means baked in a 350°F oven till they go from white (l), to tan (r).

Or, since you’re preheating your oven to 325°F, go ahead and use that temperature; it’ll just take a bit longer, perhaps 15 minutes, as opposed to 10 to 12 minutes. Whatever, keep your eye on them. Ovens vary, and nuts can very quickly go from perfectly toasted to burned.


Add 1 cup dried fruit and the toasted slivered almonds to the flour mixture; stir till evenly distributed.


Then add the wet to the dry ingredients.


Mix until everything is moistened.


Now you’re going to divide the dough in half. A scale always helps with this task, but you can certainly eyeball it.


Here we are, two sticky balls of dough on a nicely floured work surface. In this case, a silicone mat.

Why use a flexible mat instead of just shaping dough on your plain wood or formica countertop?

Well, have you ever tried to pick up your countertop, tip it over the wastebasket to shake off the flour, then carry it to the sink to rinse it off?

HA! Didn’t think so.


Shape each piece of dough into a 7” x 8” oval. Don’t make yourself crazy about this; approximate size is fine.


Fold kind of in half. KIND of – leave the top about 1/2” short of the edge of the bottom.

Gently press the dough to seal it about 1” in back of the open edge; this will make the traditional stollen shape. It’s also the familiar Parker House roll shape, if you’ve ever made them.

Question: Do you fold the stollen lengthwise…


…or crosswise?

Lengthwise will give you a longer, narrower stollen, with shorter slices; folding crosswise will give you a wider, fatter stollen, with longer slices.


See what I mean? Your choice entirely.


Place the shaped stollen on the prepared baking sheet, and bake for about 40 minutes.


They’ll be very lightly browned, especially around the edges; a cake tester inserted into the center of one should come out clean.


They also may crack across the top. That’s OK; butter and sugar will hide a world of sins.

Get your butter and sugar ready: 6 tablespoons melted butter, and about 3/4 cup confectioners’ sugar.


Brush each warm stollen heavily with melted butter, using about half of the total amount; you’ll be using the rest later.


Use a sieve or sifter to coat each stollen with a thick layer of confectioners’ sugar.


If you do this on parchment, it makes it easy to simply remove the loaves, funnel the parchment, and pour the sugar back into a bowl for the next dusting.


Whoops, missed a corner.


That’s better.


Let the stollen cool completely.


Then repeat the process. Brush with butter.


The sugar will seem a little gummy; that’s OK.


Sprinkle with more sugar.


Again, coat the stollen heavily. Since the dough itself isn’t very sweet, this won’t be overkill.


Slice when completely cool.


See the thick layer of butter/sugar on the right of each slice? This helps preserve the stollen’s freshness. And it adds incredibly rich flavor, as well.


Imagine your first bite… Can you tell it’ll just melt in your mouth?

Wrap in plastic wrap till ready to serve. Plastic-wrapped stollen will keep well for 2 weeks or so at room temperature.

Read, rate, and review (please!) our recipe for Our Easiest Stollen.

PJ Hamel

PJ Hamel was born in Wisconsin, grew up in New England, and graduated from Brown University. She was a journalist in Massachusetts and Maine before joining the King Arthur Flour Company in 1990, where she's been ever since. Author or co-author of three King Arthur ...


  1. T.B.

    woohoo! first comment. i was just telling m y friend how much i was craving oatmeal raisin cookies…nevermind!! now im craving stolen!

    thank you again for an amazing step by step guide, i’ll certainly make this as a new treat over the holidays!

  2. skeptic7

    I always made your yeast raised stollen recipe that starts with an overnight sponge. How does that compare with this recipe?

    This is more tender/cakelike, less chewy/bread like than a yeasted stollen. PJH

  3. Martin

    Very nice! What can be used as substitutes for the artificial flavoring? (I’m more of a purist – baking powder is about as far as I go)

    Lemon zest instead of lemon oil, but what about the Buttery Sweet Dough Flavor?

    No real sub for the Buttery Sweet Dough flavor, but increase the vanilla by a teaspoon or so; and add a teaspoon of grated orange peel. That’ll add some “character.” PJH

  4. cindy leigh

    What a lovely looking stollen-like bread. I’ll give it a try when I want the stollen taste without the effort. BUT, it’s not my Greman Nana’s stollen! Not even close! Hers is rolled very thin, sprinkled with brown sugar, butter, nuts, cherries (I add apricots and almond paste) and rolled up, formed into an oval, slashed half way thru with diagonal cuts, and baked. The top is drizzled with icing, chopped walnuts, and dotted with maraschino cherries. It’s a HUGE thing of beauty! The consistancy is not crumbly, but it is firm. Firm enough for toasting the next day. Nothing beats toasted buttered stollen. Can’t wait to make it. I taught my 16 y/o daughter, and she used it as her final exam for culinary class (had to make it in front of the class.) She got an A!! Thank you Nana, wish she was here but her stollen lives on in yet a new generation.

    Thanks for the great description, Cindy – wish I could sample it in person! PJH

  5. jennifer

    I was first introduced to stollen at my brother’s house in Germany. I loved it! I’ve never tried the grocery store variety because I couldn’t imagine it holding up to the real thing. I think I’m going to give this one a shot. Though I’m going to have to hurry and get my order in for the things my pantry doesn’t have, if I’m going to make it for Christmas!

  6. Audrey

    This looks wonderful! I hope I’ll have time to try it this Christmas.

    But what I wanted to tell you is that I absolutely love that fruit blend, by the way…it’s good in so many things. I even mix it with instant couscous for a side dish.

    And that nonstick mat. I am in LOVE with that mat. I bought it a couple of years ago so I could try my hand at making pie crusts (still haven’t done that!) but it is INCREDIBLY good for rolling out sugar cookies, or rugelach. Instead of struggling with a floured counter and sticky dough, the dough rolls and the cookies lift off perfectly. I wanted to tell you that, too! :)

    Audrey, thanks for your enthusiasm about the fruit blend, and the mat – two of my favorites, too. And I never thought of adding the fruit blend to couscous – though I do add smoked almonds and M&Ms to the fruit for a GREAT trail mix… PJH

  7. Melinda

    This is a wonderful Stollen that my family has been making for years. I cannot remember the exact year but this recipe was published in Sunset Magazine many moons ago. My mom is an expert baker but she always thought normal yeast Stollen was too dry, so she tried this one and it has been a family tradition ever since.

    It’s great that you are sending it around again so that more people can enjoy this wonderful loaf.

    I try to stay as low carb as possible so a few years ago I substituted almond flour for 1/3 of the white flour and Splenda Baking Blend for about 1/2 of the sugar. I also use just dried cranberries and lots of walnuts and almonds. It makes me feel less guilty about eating most of the loaf!!

    Thanks again for a great blog and Happy Holidays!!

    Thanks for sharing the provenance of the recipe, and those substitutions, Melinda – I’ll bet a lot of readers will take you up on them this time of the year! PJH

  8. Libby

    No Marzipan? I’d have to give it away after baking then. For the family members that’s the favorite part.

    Different recipe, Libby. The “Dresdner Stollen” (Dresden-style) has marzipan or almond paste filling; this is a plain one. PJH

  9. Lenore

    My favorite is the Buttery Dough flavor. I purchase 2 bottles at a time because I add it to everything from sweet bread to pancake batter. It does not have a particular flavor, per se, just seems to ‘perk up’ the other flavorings. Thank you for making this available.

  10. HMB

    It’s sad that you’ve had such bad experiences with austere, dry stollen — but then again, that’s supermarket stollen. I come from German and Swiss backgrounds, so I’ve eaten a lot of homemade stollen with family and friends and of my own — and it’s moist and delicious, thanks to all the butter and boozy fruit and almond paste.

    I’m sure homemade stollen is absolutely delicious – just like homemade panettone, compared to the “blue box” version. What a great time of year, when we get to enjoy all these holiday breads! PJH

  11. Amy

    Looks yummy and a great way to use up the rest of the ricotta after the manicotti we had this weekend.

    I want to thank you for letting us know how much salt to use when we use salted butter instead of unsalted butter in baking recipes. “They” say to always use unsalted, but I prefer the taste of salted butter in my cooking so that’s what I usually have on hand when I bake.

  12. KathleenJ

    Do you think it would affect the recipe to soak the fruits in a little rum or kirsch first? This looks great and I definitely don’t have time to make stollen. Can’t wait to try the recipe! That should be fine. Mary@ KAF

  13. Ann

    Looks wonderful. How do you think it would be with just dried cranberries and no almonds? I have the cranberries on hand and would need to make it without nuts so everyone can eat it.

    PS I bought rainbow coated chocolate chips, sugar flower decorations and jewel sprinkles at your store for my daughter’s 5th birthday cake (a Barbie cake) and it came out so beautiful. Thank you!

    Ann, leaving out the nuts and just using cranberries is fine – to each his own, right? And glad you liked all our fancy decorations – they’ve been selling like crazy. Thanks for reporting back on your Barbie cake! PJH

  14. ErinG

    I’ve always wanted to make stollen, so when you posted an “easy” recipe, I had no choice. It’s delicious! Mine wasn’t as high as I expected–it spread out quite a bit while baking. It has a very rich flavor and I really like the texture–very tender and, just like you said, “cake-like.” Thanks for an easy, fun recipe (as usual).

  15. Christine

    my mom was from germany and she never made stollen the traditional way. she would make sweet dough and add currants, walnuts, candied lemon peel and candied orange peel. as a kid, it was my job to dice the candied peel so you wouldn’t have such large chunks. then my mom would bake it in a regular loaf pan. she really liked the inside of the stollen and you got more inside by baking in a 9×5! so maybe it wasn’t traditional but i always loved it :)

  16. Sig

    I am more of a traditionalist. Stollen needs to be a yeast dough…otherwise it is not stollen. The consistency and mouth feel is not right! And, it needs to have a bit of Marzipan down the center.

    Anything else in my book is not Stollen, but a fruit bread, or in this case, a Quick fruit bread, while it may be tasty, it will never be as good!!

    Each to his own, Sig – thanks for sharing. PJH

  17. Tonia

    What a great idea for the “glaze”! My mom always made a Cottage Cheese stollen baked in a spring-form pan (usually either 6″ or 8″ pans) with a powdered sugar frosting glaze on top using dried apricots, golden raisins and walnuts and orange and lemon zests in the dough. Great for breakfast with coffee or hot tea :-)

  18. Joyfull

    I agree with Sig, I’m a traditionalist too.
    Stollen is only Stollen if its a yeast dough.

    This recipe is almost identical to Irish Tea Bread. Swap a bit of Earl Grey tea for the ricotta and you’ve got pretty well the same thing..

  19. Louise

    I just signed up and am really overwhelmed by your helpfulless. The description of the easy stollen was great and I love all the comments. This looks like a lovely relationship. Thanks for everything especially the free shipping.

    Welcome, Louise – enjoy! PJH

  20. annie

    I agree with Amy about the salted/unsalted butter. I also prefer the taste of salted. Also, the idea of making this with yeast is appealing. That is the “stollen” I usually make. Still, if this stollen and the yeast based ones are not compared (apples to oranges), then this is a very good recipe. I don’t care for dried fruit, so I used a few raisins and almond paste (which I really like). I’m sure it changed the flavor significantly, but we liked it. I always appreciate the detail you go into in your recipes. thanks

  21. Poppy

    If you use almond paste in this recipe, should you spread it on as a filling before folding, or mix into the dough, and roughly how much could/should I use? What about using almond extract for part or all of the vanilla? The point being that I think I’d like to taste more almond here. Thanks

    Not sure about the almond paste, Poppy – haven’t tried it. You could spread on a thin layer before folding, I’d think. And you could definitely add almond extract to the vanilla, or leave out the vanilla entirely… PJH

  22. Helen

    Why can I not print the rest of the reciepe? I get up to whisk flour, sugar and baking powder and that’s it.

    I can’t wait to make this stollen

    Helen, did you check the “printable version” at the top right of the recipe? That should do it. Call us at 800.827.6836 if you’re still having trouble, OK? PJH

  23. nina

    hi i live in india and just love this blog – learnt to make so many things from you all :)

    i really want to try this – but ricotta is very very expensive here – can i use hung curd instead or paneer [ an indian cheese we make by curdling milk with lemon and draining out the whey]

    also i want to gift my stollen to a friend who doesnt eat eggs! [ i know i know this is getting more complicated] could i use banana as a substitute – ive read on some blogs that bananas can be used instead of eggs in cakes…is that true?

    appreciate your recipes and your help with this,

    Nina, a definite yes to the paneer. But banana instead of eggs -I’m just not sure. All I can say is give it a try – it’s given as a possibility in this list of egg substitutes. Thanks for connecting from India! PJH

  24. Anne

    An embarrassing confession – I’ve never had stollen! Being a non-traditionalist, I decided to jump on this, and made it last night, using what I had at home (plus the full fat ricotta bought on sale). Wow, this is yummy and now I’m curious about traditional stollen. I had dark raisins and dried cranberries for the fruit, forgot to soak them in brandy but will do so next time. No lemon oil or buttery dough flavor so I zested an orange and added 2 tsp of the juice – dough came together nicely. A nutmeg was rolling around on the counter so I added some freshly grated – always smells wonderful! Brushed it with butter and the rest of the fresh orange juice after it came out of the oven, and confectioners sugared it per your directions. Man oh man – the house smelled wonderful – and the non-trad stollen tastes way too good. (It’s is now wrapped and hidden away!) This is fast, fool-proof, and oh so pretty. More good news … KAF is ON SALE at my fav grocery store … guess what is now lining the shelves of my pantry? :-) Luv you guys!!

    Hey, glad it worked for you, Anne – I’ve never actually made the yeasted version, but it’s pretty much like any yeasted sweet bread – a bit chewier/more substantial than this version. All your variations sound wonderful – glad you used your imagination to make it even better! AND – from my 167 fellow employee-owners – thank you for lining your pantry shelves with KAF! PJH

  25. Cher

    I didn’t know there was such a thing as bad stollen – I’ve only had homemade, never from a store. It imakes me sad that bad ones are floating around.

    I have always used the version from Beth Hensperger’s book with great success; but this quick cakey version is a really nice variation (how could any food with ricotta in it be bad?). I didn’t have the buttery dough flavor on hand, but I was still happy with the result.

  26. mIKES

    The first thing that came to mind when I saw the title was Oliver Nelson.

    And Alison Brown, and Alicia Keys… I’m more into the food aspect of it though, Mike. Just sounded nice – thanks for connecting. PJH

  27. LindaDV

    KAF is on sale here too! The freezer is stuffed with bags of flour! The store clerk asked what I was going to do with all that flour, silly boy.

  28. Carol

    This recipe is a definite try. I am used to making the old style from a recipe I have had many years from another bread book (in the days way before bread machines). Most of it has to be done by hand when making the full recipe (11-12 cups of flour) and is getting difficult for me to handle even at half the recipe. I also want to try Cindy’s. My grandmother’s recipe left with her when she went to live with the angels, and when Cindy mentioned brown sugar and rolling the dough something connected- so will try that also.

    Thanks KAF for all your ideas and comments from other bakers.

    Glad you’re still keeping your hands in the dough, Carol – have fun! That’s the important thing… PJH

  29. Irene, STX

    I just baked your stollen recipe today, and it is absolutely YUMMY. Where I come from in Germany it is called “Quark Stollen”, and it is eaten almost year round, although I have never had it at Christmas time, because that time was reserved for “Dresdner Stollen”, which I have never liked.
    I have two recipes for this stollen, and I compared both of them to your recipe. Both of them have almost the same ingredients as yours, except the proportions are slightly different, and both of them make only one big loaf, rather than your two loaves, which seems to be the biggest difference. The first one came from the mother of a college friend of mine. She would send her daughter care packages with this stollen, and my friend and I would devour them. I still have wonderful memories. The second one came from my Polish sister-in-law, who is an excellent baker. But I will send both of these ladies your recipe and let them decide for themselves.
    Instead of the ricotta cheese I used “quark” which I made myself by draining non-fat plain yoghurt in my Melitta coffee filter. But ricotta is probably a good substitute.
    In any case, this recipe beats the traditional Christmas Stollen hands down. Thank you very much. I am always looking forward to your recipe posts, because they are reliable and reliably good.

    Irene, thanks for sharing – I love hearing about the provenance of recipes. Around and around and around they go… I drain yogurt in our Wave yogurt drainer to make creamy Greek-style yogurt from plain lowfat yogurt – usually I just make tzatziki, but next time I’ll try it in this stollen. I know quark is very similar to ricotta, and I’ve even seen it in our grocery here. Happy holidays! PJH

  30. Peter Siegel NYC

    This is a wonderful recipe. I have been making Stollen for over 10 years ( always with KAF) in an attempt to recreate a friend’s childhoold memory of Stollen with marzipan and candied cherries. Yes- this is a big Scone but I think it has a better texture than the yeasted version. I have been making the ricotta version for 4 years and would like to add some things I learned to make this more festive for the holidays. I mix the dried fruit with 1/2 cup of dark rum and put it in the microwave for 2 minutes (sure beats a 4 hour soak) and add 1/2 teaspoons each of ground cardamom and mace. I also put some marzipan and candied cherries between the two layers. The rum makes the Stollen moister and increases its shef life. Make plenty of these- they make great gifts and I like to serve them with whipped cream cheese.

    WOW – Peter, I’m definitely going to do the marzipan, and rum soak. I’ll try it for my Christmas treats buffet – I’m sure it’ll go over great with the adults (and the kids are content with chocolate anything, so that’s no problem). Thanks! PJH

  31. Becky in NC

    I made this yesterday morning. It worked out really well. I love the flavor the ricotta imparts. It tastes like some of the Christmas goodies from my Massachusetts childhood. I made three smaller loaves instead of 2–know thy audience–and will be sending one to my parents on Monday. (Currently iced in, so mail will have to wait.) My mother loves stollen but would never make it for herself. I bumped up the almonds a little because they’re her favorite. Thanks for a great recipe!

    So glad we were able to find, together, the taste of your youth….there’s nothing that compares to those food memories at the holidays! Irene @ KAF

  32. BakingSpiritsBright

    We got snowed in this past Saturday so I baked all day long. One of the things I made was these Stollens. When we dug out Sunday I went around and delivered them to several of my neighbors. I did not think my husband would like these as he is not too fond of raisins and generally doesn’t care for things like banana bread or zuchinni bread but he really liked this. I did too, so moist and sweet and crunchy, YUMM!
    Now on to cookies this week! I love this time of year and I love this blog. Sometimes receipes on line are hit or miss but every single KAF recipe I have ever tried (and the numbers are high) has been a hit. I can’t go wrong with a recipe from KAF. Keep up the good work.

  33. Pam A

    I made this recipe last night and as soon as I tasted it, it was like I was back in Munich! I’ve been searching for a good stollen recipe for many years – every year I’d find another recipe that I thought had promise to deliver that flavor I love from the stollen I had several Christmas’ in Munich. But until now, every one of those recipes disappointed and what was most frustrating was that they were all yeast doughs that were multi-day ordeals, so when the bread came out of the oven and tasted nothing like what I wanted, it took too much time and money to go back to the drawing board. I saw this recipe and I thought why not – it sounds good, it’s got all the components I’m looking for and it’s a quick bread, so if I don’t like it, I can try something else. The only change I made was to soak the fruit in brandy overnight and I also added a teaspoon of almond extract. So now I have my stollen recipe – this is the one and I can’t wait to share it with my mom (if there’s any left). Give it a try!

  34. Ricardo Neves Gonzalez - Petrópolis, R.J. - BRAZIL

    I´d searched for recipes of Stollen for months on NET, but i´d choosed those original from Dresdner Germany.
    On that original recipe i´d mixed sugar with a rind of lemon, and processed at a mixer. I´d not used Fiori di Sicilia as you suggested. I´d added 2 tablespoons of Jamaican Rum where the fruits rested for one night.
    This is fundamental to the best results.
    I´d never used ricotta cheese, but only some tbsps of milk to turns the dough silky.
    At Dresdner there is an annual Stollenfest and the cake is sold there, 4 to 5 weeks before Christmas day. This antecipation of Stollen delivery is to give time to Jamaican Rum been dissolved into all bread crumbs when Santa Claus arrives!!!!!!
    This is a SUPERB delicious bread, one of my favorites here!!!!!

  35. nahiifa

    I made these Stollen last year and they were wonderful. I’m planning to make them again and even give some to the neighbors for Christmas. The hardest part was the sugar and butter at the end.

  36. warehouse

    Is there a substitute for the ricotta cheese?
    I don’t normally have this but always have sour cream or buttermilk.

    Thank You, can’t wait to make this.


    Pat, use small-curd cottage cheese if you can’t get ricotta – and if you absolutely have to use sour cream or buttermilk, sour cream would be a better substitute – though it’ll make your stollen tangier than it should be… PJH

  37. hopehare

    This is very like the Stollen recipe that I’ve been using for years (originally from the wonderful Sunset Book of Breads), but it is missing the fragrant flavor of mace and cardamom, and also the ground almonds.
    2 and 1/2 C flour
    2 tsp BP
    3/4 C sugar
    1/2 tsp salt
    1/4 tsp mace
    1/8 tsp cardamom
    3/4 C ground blanched almonds
    1/4 lb butter
    1 C ricotta
    1 egg
    1 tsp vanilla
    2 T rum
    1 1/4 C dried fruit (raisins, currants, peel, etc)
    3 T melted butter
    2 T vanilla sugar

    Combind flour, BP, sugar, salt, spices, and almonds. Cut in butter. Blend ricotta, egg, vanilla, fruit, and stir into flour mixture until all ingredients moistened. Mold dough into dough, knead 6-10 turns until smooth. Roll out dough to fomr oval about 8×10. Brush with butter, crease, and fold smaller section over larger. Bake at 350 for about 45 minutes, until brown and done in the middle. Brush with remaining butter, sprinkle with vanilla sugar.

  38. RR

    I’d love to make this right away. Only, no ricotta in the house. Could I use cream cheese instead?

    Hmmm… let me go bake it and check. Back in an hour! PJH

    OK, here’s the deal: you won’t get as smooth-looking a result, but it’s very tasty. Substitute cream cheese for ricotta as follows: Reduce the butter to 2 ounces (1/4 cup). Work 3 ounces cream cheese and the butter into the flour as directed. Mix the egg and vanilla with a generous 1/3 cup milk. Proceed as directed in the recipe. YUMMMMM… PJH

  39. Linda

    I made this Sunday December 5th and the first loaf is gone already.
    This recipe is a keeper I will definitely make this again now that I have the hang of it.
    I tweaked it to my own liking of dried fruits and did add cardamom and lemon zest.
    My husband being German was so happy!!! Thanks King Arthur for another easy and delicious recipe.


  40. Ellen

    I just made this stollen. Yummy!!!! While I was melting the butter for the topping, I accidentally let it get browned, so I just went ahead and used it. The beurre noisette made the topping extra flavorful.

    Now there’s a great idea – browned butter for brushing. I’ll definitely try that next time. Thanks, Ellen! PJH

  41. JMW

    I made this Stollen recipe today for my husband because he loves fruit cake and other specialty foods made with dried fruit. He was getting wood and was in and out of the house as I worked. I used butter granules and lemon extract in place of Buttery Sweet Dough Flavor and Lemon Oil. I also added the zest from one lemon and one orange to the cheese mixture. My fruit was a mixture of dried fruit from a Trail Mix that I had. I picked the fruit out and chopped it up, apricots, golden raisins, pineapple, cranberry and papaya. I had purchased slivered almonds and toasted them in the oven, as suggested in the recipe. I just shaped the dough into two oblong loaves and laid them on a sheet pan. I also only applied one layer of melted butter and confectioners sugar. My husband enjoyed the fragrances of citrus and the Stollen baking in the oven. He was pleasantly surprised when I showed him the finished product and LOVED the flavor and texture. I don’t like fruit cake at all, but I thought this was absolutely delightful. I would make it again. Here is a picture of my Stollen:

  42. JMW

    This was delightful. Not at all like fruit cake. I added lemon zest and orange zest to cheese mixture. My husband loved it!

    I really like this recipe, too – glad you weren’t hesitant to make it “out of season.” It’s a lovely fruit bread… PJH

  43. juthurst

    This blog post so inspired me last December that I used many ideas to improve my mother’s traditional yeast stollen recipe.

    First, I took a chance on using dried apricots, craisins, and dried cherries alongside the candied cherries and pineapple. After chopping the larger fruits up a bit I allowed them to marinade in a mixture of cherry juice and cherry brandy until the dried fruits had soaked it up a good bit.
    Let me say I’ll never go back to the old way of simple candied fruit. Love the balance of flavors this brings instead of the sometimes over-sweet candied fruit alone!

    Next, I added the Fiori di Sicilia to my bread dough- WOW!

    In our family we lightly glaze our stollen, and I used a chocolate drizzling bottle to make pretty zigzags over the gorgeous golden loaves.

    I made 10 stollen in one day- my Christmas gifts to 9 co-workers and neighbors and one for my family to enjoy.
    ~ It was Heavenly!

    Thanks for the inspiration to improve an old family favorite!!!

    Wow, you’re the Stollen Queen! Thanks for sharing your “tweaks” here… PJH

  44. Maeie

    This is absolutely delicious with Pecans and dried Tart Cherries!

    Maeie, you’ve inspired me – I was thinking of making a pumpkin stollen with cranberries and ginger, but think I’ll try this one first. Thanks! PJH

  45. petersiege

    I made 20 of these this year- but made them smaller (4 loaves instead of 2 from the recipie) so they would fit better in mailing boxes. I add marzipan and candied cherries- made one batch with Splenda instead of sugar for my diabetic friends and one batch with golden raisins and cranberries for friends that cannot eat pineapple. I am shipping one to my cousin in Germany since I think these are much better than the traditional recipe. Last year the one I sent him was returned to me 3 months latter and it was still good to eat- I soak the fruit in rum so maybe that helped to preserve it.

  46. germanbaecker

    That’s a nice fruit-bread recipe, but that’s no Stollen. The German in me is screaming right now, but I can’t verbalize it, because I am feasting on delicious Stollen – the homemade kind with yeast dough and marzipan center. It’s not dry. It’s filled with delicious roasted almonds, rum marinated raisins and currants and little bits of candied lemon and orange peel. The dough is flavored with sugar and lemon peel and made with yeast, butter and eggs. After baking, the melted butter and powdered sugar crust helps it become the ultimate Christmas treat!

    Thanks for sharing the true taste of Stollen! Those of us with limited experience with the REAL stollen might start here and venture into other recipes suggested by our German baking friends. Happy Baking! Irene @ KAF

  47. Sahara Rose

    I made it yesterday, it turned out amazing although the dough was sticky, I had some trouble forming it by adding more flour… It tasts wonderful the next day but it was gone at the same day!!!!!
    Thank you for sharing this wonderful Christmas Stollen.

  48. jeanne

    I substituted 1/2 cup of almond flour and 1/2 cup oatmeal flour. I put whole shelled almonds in the blender to make the almond flour. I use old fashioned rolled oats and blend them in the blender to make the oat flour.


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